The Courier News from Blytheville, Arkansas on April 9, 1953 · Page 14
Get access to this page with a Free Trial
Click to view larger version

The Courier News from Blytheville, Arkansas · Page 14

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, April 9, 1953
Page:
Page 14
Cancel
Start Free Trial

Page 14 article text (OCR)

PAGE FOURTEEN BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, APRIL 9, 1998 \Standing Rib Roast Real Sunday Treat Save! Save! Save! These items as available, may be purchased at a savings of 40%-509S with our card plan. 1-Qt. Covered Sauce Pan 2-Qt. Covered Sauce Pan 3-QI. Covered Sauce Pan 4-Qt. Covered Souce Pew 6-Qi. Dutch Oven 8^-ln. Frying Pan 10-ln. Frying Pon 10-ln. Chicken Fryer llU-ln. Frying Pon lUi-ln. Chicken Fryer 10-ln. Handled Griddle IS-ln. Steak Plotter 10-Qt. Kettle-Oven ]5-ln. Oval Roaster IS'/Mn. Oval Roaster 18%-ln. Open Oval Roasting Pa* Breakfast Set [IVi-Qt. Sauce Pan 4 6Vi.in. Frying Pon) 8-Cup Drip Coffee Maker S-Cup Percolator Without Cold 5 3.75 4.50 5.00 5.85 9.00 3.00 3.50 6.50 4.75 7.95 3.50 5.00 11.00 10.00 12.50 5.50 6.50 8.00 7.50 KICE WITH CARD $1.69 3.49 2.99 3.49 4.6!) 1.48 1.89 3.39 2.69 4.49 1.89 2.69 5.69 5.29 6.99 2.99 3.69 4.79 4.29 * Yes, you save 40$ to 502! now.. . save every time you use it! There's less waste and shrinkage, less peeling and paring, you use less fat or shortening, it makes meat extra tender and delicious . . . can cut your fuel cost in half! It saves you money another way, too: because it's made to last a lifetime, you won't need replacements later. Start your set today! Ideal for gifts 30 DAYS' Tm •" 1 """ 0 " See complete line on display Use for 30 days and if not satisfied, return for refund. AT ROGE By GAYNOR MADDOX NBA Food and Markets Editor What can really be a more delectable Sunday or holiday treat than a standing rib roast? So, with beef prices down, let's try one. Talk over with your meat man the selection of your roast. Demand a roast starting from the twelfth rib, known as a '.'first cut." This is the first cut next to (he loin or steak section and contains the largest portion of the tender, large "eye" muscle. Your dealer probably sells rib roasts at three different prices due to the difference in tenderness and ease of slicing. The "first" cut is the finest roast. Larger rib roasts, called sixth and seventh ribs, are Cut from the section near the shoulder pot j roasts and are less tender and j usually lower priced. Make certain you get top-quality meat well streaked with white or creamy fat. Ask for a roast that has been aged for added tenderness and flavor. Have the short ribs removed for a "short - cut" roast. Save for a later meal for the family. Purchase at least a 2 - rib or 4 pounds of meat for a roast. Plan on 1-3 to '/ 2 pound of meat per serving after the removal of the short ribs. Unwrap roast at once and cover loosely with waxed paper or the inner wrapper in which it was wrapped. Keep the roast in the refrigerator and use It within 5 to 8 days. Standing rib of beef roasts are :asy to prepare. Wipe the roast with a damp cloth or paper towel, place it fat side up in a shallow open pan and roast in a pre-heated slow oven (325 degrees F.) until | the thermometer indicates the de- jree of doneness you desire. Do not add water and do not cover the roast during cooking. Use a roast thermometer. An in- j ternal temperature of 140 degrees j P. indicates a rare roast, 160 degrees P. a medium one and 170 degrees P. a well-done roast. An 8-pound standing rib roast will require about 3 hours to reach the rare stage, 3'/ 2 hours to me- dium and 4'/2 to the well - done stage. If yours is a very large roast (over 10 pounds" and you wish it to be rare, remove it from the oven just before it reaches 140 degrees P., for it will continue cooking a bit after its removal from the oven. Success, Use HEINZ VINEGARS Mellow Ful|-Bodi'ec/... Far More Flavor For Vfiur Money! WHITE VINEGAR Blesietf.iTie Best Sauces You &/er Tasted I Serve Msinz Be3n£ Often For Timesaving Meals! four Kincfs: APPLE CIDER, PISTILLED WHITE, MAIT, TARRAGON Work Flavor Miracles For Your Cooking wttd Brimful Of Tewfee Slow-Cooked Lunch fo School Children! S/ Look For The Complete Line Of HEIfJZ COrJDErJSED SOURS At To&yeLow Prices! PICKLE HidtJoA fitcfr toe/- IOO fan (W/ P/cfe/es Like (jeinzf Ftoos riYou Sour Cream Enhances Duck Casserole Recipe New Poultry Idea LONG ISLAND. N. Y.. is now white with beautiful ducklings. That picture suggests a new way of cooking these tender fowl. Sour Cream Casserole of Duck (Yield: 4 generous servings) PIve- to 6-pound (dressed weight) Long Island duckling, tablespoons fat, 3 tablespoons finely diced onion, 1 clove garlic (minced), 3 tablespoons wine vinegar, one 3-ounce can broiled mushrooms. 1 teaspoon salt. teaspoon pepper, '/„ teaspoon thyme, 2 tablespoons cornstarch, 1-3 cup water, 1 cup thick sour cream. With sharp, pointed knife cut duck skin from neck to vent along center of breast. Peel layer of skin and fat back as it is loosened, cutting skin where necessary, but keeping flesh intact. Cut duck in serving-size pieces. Melt fat in frying pan over moderate heat. Add pieces of skinned duck arid brown lightly on all sides. Add onion and garlic and let cook one minute. Add wine vinegar and mushrooms including broth. Sprinkle with salt, pepper and thyme. Bring to boil. Pour Into 2-quart casserole. Cover tightly and place In moderate oven (350 degrees P.). Let bake until duck is tender, about one hour. In a small saucepan blend together the cornstarch and water. Add sour cream and cook over moderate heat until thickened. Pour over duck in casserole and stir until mixed with juices. Serve with hot cooked noodles which have been tossed with caraway or poppy seeds. Chili Con Carne Fills Peppers Texas-Born Recipe Provides Hearty And Thrifty Meal FORT WORTH, Tex. - After the lively rodeo in the Will Rogers Memorial Stadium, and a two-hour inspection of fat Texas cattle at the Southwestern Exposition here, dinner at Mrs. Charles D. Wiggins' home was more than welcome. Known as one of'Port Worth's best cooks, hospitable and gracious, she was delighted to give me some of her favorite ideas for our readers. Her piquant version of stuffed green peppers fits easily into the American menu, even though It calls for Texas chili con carne. Chili con carne comes In cans and every grocer everywhere carries it. Mission Bell Peppers (Serves 4) Four medium green bell peppers, 2 slices American cheese, chopped onion, one 15-ounce can of chili con carne with beans. (Or, if you .want an even more economical dish, use one 15'/ 2 -ounce can of Mexican-style beans with chill gravy.) Hollow out peppers, boil 10 minutes in salted water and drain. Line peppers with cheese slices then fill with mixture of chili and onions. Bake 30 minutes in moderate oven (350 degrees P.). Oar- nish with sweet onion rings and serve piping hot. The weather In Fort Worth is a quick-change artist. Down here they say, "If you don't like the weather at the moment, just wait a few minutes and it will be different." Mrs. Wiggins told me that when it changes to windy or cool,, she gives her family a supper of Mexican-style beans and corn bread, It's hearty and economical. Use 2-inch squares of hot corn bread. Slice them horizontally. On lower slice, place hot "Mexican- style beans in chili sauce. Cover with the other slice and pour more jeans and sauce over all. Garnish with slices of those big, sweet Texas onions and serve. > Barbecued Franks Barbecued frankfurters are sure i demand repeat performances. To barbecue, prick skins of franks well, then arrange in a shallow pan. 'our barbecue sauce over them, and bake uncovered for 30 minutes In a noderate oven (350 degrees P.) Cheese Soup Is Main Disk Item. By GAYNOR MADDOX NBA Food anil Markets Editor Ever try cheese soup as a main luncheon dish? You should like It, particularly If you have one or those hand-size electric beaters to do the heavy work lightly for you. Quick Cheese Soup (Serves 4) Two tablespoons butter or margarine, 3 carrots, peeled and grated, 3 medium onions, grated, 2 to 3 tablespoons sifted flour, 2 cups well-seasoned chicken stock (if not available, use chicken bouillon cubes and water), 8 ounces Cheddar cheese (grated), 2 cups milk, salt and white pepper to taste. Melt butter in top part of double boiler over low flame. Add vegetables and braise for 5 minutes, stirring occasionally. Blend In flour, and cook for one minute, stirring constantly. Add chicken stock, and cook until thickened, stirring occasionally. Place over boiling water in lower part of double boiler; add cheese. Beat with rotary or whirl beater until cheese has melted (about 2 minutes). Add enough milk to thin soup to consistency of cream. Season to taste with salt and pepper. Serve hot or well chilled with crisp croutons. This soup need not be strained. However, if you wish to serve It strained, put soup through sieve, and reheat if necessary. Here's a good cheese dish we had recently for lunch.. We cut up all the odds and ends of cheese in the refrigerator, Cheddar, processed sharp cheese, and a few pieces of Swiss cheese. Then a pot was greased lightly with bacon fat and into the pot went one can condensed tomato, soup. The cut up cheese (nearly % pound) went into the soup and all cooked in the double boiler until the cheese was thoroughly melted. Then in went '/2 cup milk. All was beaten with our litt electric hand-size beater unt smooth, .and seasoned with sal Cayenne and Worcestershire. Serv very hot over unbuttered slices toast. SAVE lOc Get large Ivory Snow at Kroger. Use coupon on the package to save lOc on your next purchase of two large or one giant box. Ivory Snow ige.27c SAVE lOc on next purchase use coupon on Rhubarb Pie Sign of Spring Here's another sign of spring Fresh Rhubarb Sauce (Makes Z'A cups sauce) One and one-half tablespoon quick-cooking tapioca, 2 cups dice fresh rhubarb 0/,-inch pieces), >, cup sugar, dash of salt, l(/ 2 cup water, 2 teaspoons lemon juice Combine quick-cooking tapioca rhubarb, sugar, salt and water 1 saucepan. Cook and stir over med ium heat until mixture comes t a boil. Add lemon juice. Remov from heat. Cool 15 minutes; stir Serve warm on Ice cream, pudding or cake. Serve spaghetti • macaroni pure egg noodles _ 0*5° TOMATO t/o Otiertercrttjp Tastes Like (feint/ TiyTne Red Magic Of HEINZ CHlU SAUCE Oh Rsd And Egg Disks.' MAKSSIT SSST OF ALL Oh Trie. Only B$by foods Backed By 8? Years HEIN2 BABY FOODS Over 50 K/ncfc — Pre-Cootef Cereals... Strained Foods.. Junior Foods! teeommtfided fy Chiton £tewJefe/ ' EVERSBARP SQ41CK INJECTOR ^_JRAZOR KIT x^SCHICK^wfu. f REFUND THE f YOU PAT FOR THIS COMPLETE KIT \ • Gold-plated Razor • Handy Travel Cose '" ^, • 12 Scalpel sharp Blades you have to do: Here'S Clll Bu r lh = »8*"E™nSarp-Sdiieli Injector Bozo".KB and g« o won havp Relu " d Cerlifka " i lrom dcal «'- *<"" y~ »« the t».r«. biodn. mail the empty blade cartridge, instruction iheet from Knot, end Special Refund Certificate properly filled out, to Evenhorp Sehick P. O. Bo* 12, Brooklyn 1, N. r. Eversharp will .end you two 20 bio*' injectors (40 blode,) worth $1.46 or refund the 98(! you paid for the Schicfc lnj.de. fcnor Kit. Offer expire. Hoy 15, 1953. Certificate rourt be moiled b, Midnioht Jut, 15 1JS3 Offer limited one To a customer. AERO WAX 97< Go!. Con SAVE LIVE BETTER FOR LESS LIVE BETTER FOR LESS

Get full access with a Free Trial

Start Free Trial

What members have found on this page